As I explain in my latest Drink column, I may be a stickler where the martini is concerned, but I've got an open mind (and palate) when it comes to manhattans. I offer two more choices here. One is made with bourbon and is not at all shy with the vermouth. The other is rye-based and considerably drier. One is stirred, the other shaken. Both are delicious.
The first comes from Bill Samuels Jr. As a former president of Maker's Mark (his folks founded the company), Bill knows a thing or two about bourbon. His house manhattan tilts unabashedly to the sweet side. It's a cherry-fortified treat, but knowing better than to gild the lily, Bill forgoes any garnish.
The second, a fine example of the "perfect" manhattan, deploying both sweet and dry vermouths, comes from one of my oldest friends, the photographer Michael Sharkey. Anyone who's ever had the pleasure of dining chez Sharkey knows that this is his house cocktail and that one will be thrust into your hand the minute you walk through the door — an excellent way to make guests feel welcome.
Bill Samuels Jr.'s House Manhattan
Makes one drink
1½ oz. Maker's Mark
¾ oz. Dolin Rouge (sweet vermouth)
2 shakes of Fee Bros. Cherry Bitters
1 bar spoon of "juice" from a jar of maraschino cherries
Stir with ice in a mixing glass and strain into a cocktail glass.
Sharkey's Perfect Manhattan
Makes two drinks
4 oz Bulleit rye
1 bottlecapfull each of dry & sweet vermouth (he uses Dolin in both cases)
2 or 3 dashes Angostura bitters
Shake with ice until good and frothy, and strain into two cocktail glasses
(Michael notes that in the summer he garnishes with a twist of lemon, but in cooler months he likes to include a couple of brandied cherries, in which case he adds a drop of the liqueur from the jar.)
And now, over to you. What's your signature manhattan?
This post has been revised to reflect the following correction:
Correction: October 5, 2012
A previous version misstated Bill Samuels's title. He is a former president of Maker's Mark, not the current president.
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